Recipe Description

Hello, Namaste, Sat Sri Akal, I know, you all are having a difficult time staying at home, but be careful, please stay put and I will bring the best recipes to your kitchen. Today I bring yummy soft “Koftas” dipped in flavoursome “Curry”. Yes you are right, it’s “Malai kofta.” So don’t wait guys. Get to your kitchen and let’s make it together. Do try and relish my recipes. And you are always welcome to leave your suggestions in the comment section below.
#MalaiKoftaCurry #PaneerKofta #ChefHarpalSingh
Ingredients
Golden apricots soaked                     5-6 no.
Oil                                                       to deep-fry
For Koftas:
Paneer grated                                     1½ Cup
Potatoes, boiled, peeled and grated   1 no.
Corn flour                                            3 tbsp + 2-3 tbsp
Green cardamom powder                   ½ tsp
Salt                                                      to taste
Ginger chopped                                   ½ tsp
Green chilli chopped                            2 no.
Almond chopped                                  6-8 no.
Coriander chopped                              1 tbsp
Lemon juice                                         ¼ no.

For Gravy:
Oil                                                         2 tbsp
Onion chopped                                     2 no.
Ginger garlic paste                               1½ tbsp
Tomato chopped                                   2 no.
Salt                                                        to taste
Coriander powder                                 1½ tbsp
Red chilli powder                                  ½ tsp
Green chilli chopped                             2-3 no.
Turmeric powder                                   ½ tsp
Amchur powder                                     ½ tsp
Garam masala powder                          ½ tsp + ¼ tsp
Cashew nut powder                              4 tbsp
Water                                                    as required
Butter                                                    2 tbsp
Fresh cream                                          1 cup
Cardamom powder                               ¼ tsp
Coriander chopped                               1 tbsp

Method:
For Kofta:
• Take grated paneer, potatoes, corn flour, green cardamom powder and salt in a large bowl, mix well and make soft dough.
• Take 2 tbsp of dough in another bowl, add chopped ginger, green chilli, almond, coriander, lemon juice and salt and mix well.
• Take soaked apricot, gently open each apricot about halfway and carefully spoon the prepared stuffing into each apricot, roll it to make a round ball, keep it aside.
• Take prepared Paneer dough, press slightly between your palm to flatten, place stuffed apricot in the center, and bring in the edges and seal. Shape them into balls again. Keep it in bowl.
• Add corn flour and roll the koftas and keep it aside.
• Heat sufficient oil in a deep pan over medium flame, slide the koftas in oil and deep-fry till crisp. Drain on an absorbent paper. Keep it aside.
For Gravy:
• Heat Oil in a pan; add chopped onion, mix well and sauté for 3-4 min.
• Add ginger garlic paste, mix well and sauté for 2-3 min.
• Add chopped tomatoes and mix well.
• Add salt, mix well and sauté for 3-4 min.
• Add coriander powder, red chilli powder, green chilli chopped, turmeric powder, amchur powder and garam masala powder, mix well and sauté for 2 min.
• Add cashew nut powder, mix well and sauté for 1 min.
• Remove in mixer jar, cool it and add water and grind to a smooth paste.
• Remove in same pan and mix well.
• Add 1 cup of water in a mixer jar, shake well and add to the pan, mix well and cook for 6-8 min.
• After 2-3 min, add butter, mix well and cook for 4-5 min.
• Add fresh cream, mix well and cook for 1 min.
• Add cardamom powder and garam masala powder and mix well.
• Add chopped coriander and mix well.
• Cut two koftas into half and keep it aside.
• Switch off the flame, add remaining koftas in curry and mix well.
• Remove in serving plate, arrange cut koftas on top.
• Garnish with chopped almond, fresh cream and coriander sprig and serve hot.